Croutons With Orange And Fennel Tapenade

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Ingredients

1/2 cup pitted niçoise olives

1 tablespoon capers

1 tablespoon extravirgin olive oil

1 teaspoon grated orange rind

1 1/2 tablespoons orange juice

1 teaspoon fennel seeds

1 teaspoon water

2 garlic cloves, peeled

1/4 teaspoon freshly ground black pepper

22 (1/4-inch-thick) slices diagonally cut French bread baguette, toasted

1 orange, cut into sections and halved (optional)

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